Drum looks just how it should!
Try this; 10 lit briquets added to your charcoal basket of briquets mixed with chunk hickory 2:1 by volume, and all intakes open. When temp at grill level hits 200, put on your meat. When grill level hits 210, close all but one intake. When grill level hits 225, close last intake 50%. Fine tune to keep temp 225-235. If it runs too hot in the center of the cooking surface, add a shield/diffuser. I like a perforated pizza pan, but there are a million options.
-elbows deep in someone else's misery.